Oreo Pudding Pie
A no-bake Oreo pie with a light, mousse-like pudding filling and a layer of real whipped cream on top, finished with crushed Oreos. Ready for the fridge in about 15 minutes, no oven needed.
Servings: 8
Calories: 626kcal
Cost: $11.13, $1.39 per serving.
Ingredients
- 1 pre-made Oreo Cookie Crust
- 2 Boxes Instant Vanilla Pudding Mix 3.4 oz each
- 4 cups Milk
- 20 Oreo Cookies crushed
- 8 oz Whipped Topping Coo Whip
- FOR THE TOPPING:
- 1 cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 5 Oreo Cookies crushed
Instructions
- Prepare the pie filling: In a large bowl, whisk together the two boxes of instant vanilla pudding mix and 4 cups of milk for about 2 minutes, or until the mixture begins to thicken.
- Gently fold the 8 ounces of whipped topping into the pudding mixture until smooth and well combined.
- Fold in the 20 crushed Oreo cookies, mixing gently so the cookies are evenly distributed throughout the filling.
- Spoon the Oreo pudding mixture into the prepared Oreo cookie crust and spread it into an even layer.
- Make the whipped cream topping: Add the heavy whipping cream, powdered sugar, and vanilla extract to a chilled mixing bowl.
- Beat with a hand mixer or stand mixer on medium-high speed for 4–5 minutes, or until stiff peaks form. Be careful not to overbeat.
- Spread or pipe the whipped cream over the top of the pie.
- Sprinkle the 5 crushed Oreo cookies evenly over the whipped cream.
- Cover and refrigerate the pie for at least 2 hours, or until thoroughly chilled and set.
- Slice and serve chilled.
Notes
Refrigerate the leftover covered for up to 5 days.
Nutrition
Calories: 626kcal | Carbohydrates: 79g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 514mg | Potassium: 322mg | Fiber: 2g | Sugar: 54g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 4mg
